King Arthur Flour baking contest

KingArthur

Youth Division – Favorite Chip Cookie

Adult Division – Morning Glory Muffins

Also see below for recipe

King Arthur Flour must be used and recipe must be followed exactly in order to participate in this department.
Class 1: Adult Category (ages 18 and over as of Thursday Fair check-in day)
Class 2: Youth Category (ages 18 and under as of Thursday Fair check-in day)
Contestants must be a resident of Hillsborough County; one entry per person.
Contest Rules:
1. Pre-entry is not required. Entry must be turned in Thursday. An exhibitor tag, with exhibitor number, must
accompany the entry.
2. Contestant must follow recipe provided – no substitutions.
3. Contestant must bring the opened or empty bag of King Arthur Flour or submit a UPC label from the flour bag
when he/she submits the entry.
4. All entries must be submitted on a decorative plate for judging. Plates can be retrieved Sunday after 6pm. If not
retrieved it will become the property of the Fair.
5. Judging will be based on the following criteria:  Flavor = 50 points Overall Appearance (product and presentation) = 25 points Texture = 25 points  TOTAL = 100 Points
Failure to follow the rules may result in disqualification.

 

Adult Division

Morning Glory Muffins

 

This recipe, a throwback to the “back to the land”’60s, brings together all kinds of fruits and vegetables in an earthy whole-grain muffin that, despite the description, manages to taste very good indeed. Moist and just sweet enough, Morning Glory are a great “eat in the car” treat. They need the enhancement of neither butter nor jam (though either — or cream cheese — wouldn’t be out of place).

 

1/2 cup raisins

2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour

1 cup brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups peeled and grated carrots

1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice)

1/2 cup shredded coconut, sweetened or unsweetened

1/2 cup chopped walnuts

1/3 cup sunflower seeds or wheat germ, optional

3 large eggs

2/3 cup vegetable oil

2 teaspoons vanilla extract

1/4 cup orange juice

 

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in.

Divide the batter among the wells of the prepared pan (they’ll be full almost to the top; that’s OK).

Bake the muffins for 25 to 28 minutes, until they’re nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.

Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

 

Yield: 12 muffins.

 

 

Youth Division

King Arthur Flour’s Favorite Chip Cookie

 

1 cup (2 sticks) butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

2 cups King Arthur Unbleached All-Purpose Flour

2 1/2 cups rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 cups (12 ounces) chips of your choice (chocolate, peanut butter, butterscotch) or mixed

1 to 1 1/2 cups chopped nuts (optional)

 

Cream butter and sugars, then beat in eggs and vanilla. Grind oats in a blender or food processor until they’ve turned to a coarse powder; add to sugar mixture along with flour, baking powder, baking soda, salt, chips and nuts.

Drop cookies by the teaspoonful onto ungreased baking sheets or parchment. Bake in a preheated 375°F oven for approximately 10 -12 minutes, or until cookies are lightly browned.

 

Yield: 6 dozen cookies.